Mexican Street Corn Pasta Salad Recipe

Introduction

Mexican Street Corn Pasta Salad is a vibrant and creamy dish that combines the best flavors of traditional Mexican street corn with tender pasta. This festive side salad is perfect for gatherings, barbecues, or as a refreshing addition to any meal.

Ingredients

• 8 ounces elbow macaroni
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/2 cup cilantro, chopped
• 1/2 cup crumbled cotija cheese
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 7 to 9 minutes. Drain and rinse under cold water, then set aside.
2. Step 2: Prepare the corn by removing kernels from fresh cobs, thawing frozen corn, or draining and rinsing canned corn. Set aside.
3. Step 3: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
4. Step 4: In a large bowl, combine cooked macaroni, corn, cherry tomatoes, red onion, cilantro, and cotija cheese. Pour the dressing over the ingredients and gently toss to coat everything evenly.
5. Step 5: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Stir gently before serving and adjust seasoning if needed.

Tips & Variations

• Use fresh grilled corn for the best flavor and a smoky touch.
• Add diced jalapeños or a pinch of cayenne pepper for extra heat.
• Substitute Greek yogurt for sour cream to lighten the dressing.
• Include grilled chicken, shrimp, black beans, or tofu to add protein.
• Make it vegan by using plant-based mayonnaise, sour cream alternatives, and skipping the cheese or using vegan cheese.
• Mix in extra veggies like diced bell peppers or avocado for added texture and color.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and add fresh lime juice if desired. The salad is best enjoyed chilled but can be served at room temperature if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Mexican Street Corn Pasta Salad ahead of time?

Yes, this salad is perfect for making ahead. Preparing it a few hours or even a day in advance allows the flavors to meld beautifully. Just keep it refrigerated in an airtight container.

What type of pasta works best for this salad?

Elbow macaroni is traditional, but other short pasta shapes like rotini, penne, or fusilli work well too. Just be sure to cook the pasta al dente so it holds up nicely in the salad.

Mexican Street Corn Pasta Salad Recipe

Print Recipe

★★★★★

4.7 from 107 reviews

Mexican Street Corn Pasta Salad is a vibrant and creamy dish inspired by traditional Mexican elote. It combines tender elbow macaroni with sweet corn, juicy cherry tomatoes, red onion, fresh cilantro, and crumbled cotija cheese, all tossed in a zesty, creamy dressing made from mayonnaise, sour cream, lime juice, and chili powder. This salad is perfect as a refreshing side for picnics, barbecues, or light meals and can be customized with proteins or made vegan with simple substitutions.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes (including at least 30 minutes chilling time)
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Boiling
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta and Vegetables

• 8 ounces elbow macaroni
• 1 cup corn kernels (fresh, grilled, frozen, or canned)
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/2 cup cilantro, chopped

Dressing and Seasonings

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• Salt and pepper to taste

Cheese

• 1/2 cup crumbled cotija cheese

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 7 to 9 minutes. Drain and rinse the pasta under cold water to stop the cooking and prevent sticking. Set aside.
2. Prepare the Corn: If using fresh corn, remove kernels from the cob by slicing downward with a sharp knife. For frozen corn, thaw fully. For canned corn, drain and rinse well to reduce sodium. Set corn aside.
3. Mix the Dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth and well combined.
4. Combine Ingredients: In a large mixing bowl, combine the cooked pasta, corn kernels, halved cherry tomatoes, chopped red onion, chopped cilantro, and crumbled cotija cheese. Pour the dressing over the mixture and gently toss to coat all ingredients evenly.
5. Chill and Serve: Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld. Stir gently before serving and adjust seasoning if needed. Enjoy chilled with optional lime wedges on the side.

Notes

• Cook pasta al dente to avoid mushy texture in salad.
• Rinsing pasta after cooking stops residual heat cooking and prevents sticking.
• Use fresh grilled corn for enhanced smoky flavor when available.
• Adjust chili powder or add diced jalapeños for extra heat.
• Substitute Greek yogurt or plant-based alternatives for sour cream and mayonnaise to lighten or veganize the salad.
• This salad can be made several hours ahead or a day in advance to deepen flavors.
• Serve with lime wedges for an extra fresh zing.
• Add grilled chicken, shrimp, black beans, or tofu to increase protein content for a fuller meal.

Keywords: Mexican Street Corn Pasta Salad, Elote Salad, Mexican Pasta Salad, Summer Salad, Corn Pasta Salad, Cotija Cheese Salad, Creamy Pasta Salad